Name: Crispy Sweet and Sour Chicken Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tsp arrowroot powder; 1 tsp sesame oil; 1 cup bell peppers; 0.5 cup snap peas; 0.25 cup pineapple chunks; 1 tbsp coconut aminos; 1 tbsp rice vinegar; 0.5 tsp garlic powder; 0.5 tsp ginger powder; 0.25 cup brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast tossed in a tangy ginger-pineapple glaze, served with crisp snap peas and bell peppers over a bed of fluffy brown rice.

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NUTRITION

Protein

54.0g

Fat

12.5g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp sesame oil

1 cup bell peppers

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp garlic powder

0.5 tsp ginger powder

0.25 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.
2
Heat the sesame oil in a large skillet or wok over medium-high heat.
3
Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally until the edges are golden and crispy.
4
Add the chopped bell peppers and snap peas to the pan, stir-frying for an additional 3-4 minutes until the vegetables are tender-crisp.
5
In a small bowl, whisk together the coconut aminos, rice vinegar, garlic powder, and ginger powder to create the sauce.
6
Pour the sauce and the pineapple chunks into the skillet, tossing everything together for 1-2 minutes until the sauce thickens and glazes the chicken.
7
Serve the stir-fry immediately over the warm, cooked brown rice.